It’s hard to believe that a dish so simple to make can taste so delicious. This is the perfect combination of ingredients — they seem to work synergistically, each enhancing the flavor of the others. The slightly sour tang of the yogurt makes a particularly nice finish.
Apple Blondies with Brown Sugar Frosting
2015-10-22 16:31:48
Apple Blondies with Brown Sugar Frosting
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Ingredients
- Blondie
- 2⁄3 cup butter, softened 150 ml
- 2 cups packed brown sugar 500 ml
- 2 large eggs 2
- 1 tsp vanilla extract 5 ml
- 2 cups all-purpose flour 500 ml
- 2 tsp baking powder 10 ml
- 1⁄4 tsp salt 1 ml
- 1 cup chopped peeled apples 250 ml
- 3⁄4 cup chopped walnuts 175 ml
- Brown Sugar Frosting
- 1⁄2 cup butter 125 ml
- 1 cup packed brown sugar 250 ml
- 1⁄4 cup milk or cream 60 ml
- 2 cups confectioners’ (icing) sugar, 500 ml sifted
Instructions
- Blondie: Preheat oven to 350°F (180°C). Grease a 13- by 9-inch (33 by 23 cm) baking pan. In a large bowl, using an electric mixer on medium speed, beat butter, brown sugar, eggs and vanilla until thick and smooth, about 3 minutes. Combine flour, baking powder and salt. Add to butter mixture on low speed, mixing until blended. Stir in apples and nuts, mixing well. Spread evenly in prepared pan. Bake until set and golden, 25 to 30 minutes. Let cool completely in pan on a wire rack.
- Brown Sugar Frosting: In a small saucepan over low heat, melt butter. Stir in brown sugar and milk. Bring mixture just to a boil then remove from heat and let cool to lukewarm. Stir in confectioners’ sugar, mixing until smooth. Spread evenly over bar. Let stand until frosting is firm enough to cut. Cut into bars or squares.
- MAKES 20 TO 54 BARS OR SQUARES.
Notes
- Tip: This frosting is very soft when first mixed, which makes it very nice to spread. It firms up on cooling.
- Tip: Choose apples that are crisp, tart and not too moist. Granny Smith, Golden Delicious and Spartans are good choices for this recipe.
- Variation: Omit the frosting if you prefer a plain apple walnut blondie.
- Variation: If you’re not a fan of nuts, omit the walnuts.
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